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1
Preheat oven to 400 degrees.
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2
In an oven safe, stove top safe dutch oven or pot with a tight lid, saute the onion in the butter until translucent.
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3
Add rice to the pot and saute carefully until the grains are slightly colored.
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4
Add in the stock and bring to a boil.
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5
Cover tightly and do not remove the cover until the last step.
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6
Put into the center of the oven for 15 minutes.
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7
Remove from oven and allow to sit for 10 minutes without removing the cover.
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8
Fluff with fork and serve.
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9
Variation A -- For green rice, saute a cup of parsley and a cup of green onions with the yellow onion. Proceed as directed.
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10
Variation B -- For a safari supper, start by browning one pound of ground meat (we prefer turkey) with the onion, add the rice and 1/2 cup peanut butter, 2 tsp or more of curry powder, 1 tsp of fresh grated ginger, 2-3 Tbs honey, 1/2 cup peanut butter, and 1/2 cup dried cranberries, add stock and proceed as directed.
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11
Variation C -- For a Mexican style rice, saute a cup of green onions and a cup of cilantro with the yellow onion. Add rice. Combine three cups of chicken stock with 1 cup of prepared salsa, proceed as directed.
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12
Variation D -- For rice with an Asian flair, omit the yellow onion and use only one cup of green onions. Add rice. Put 3 Tbs EACH of sake, soy sauce, and mirin into a cup and combine with enough dashi (fish stock) to make 4 cups of liquid. Proceed as directed. Before fluffing, add 2 cups of parboiled peas to the rice.
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13
Variation D -- For a simple vegetable rice, precook 2 cups of frozen vegetable mix and add it to the rice when fluffing.
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Variation E -- For a fruited rice, add dried fruits and nuts to the rice after sauteing and proceed as directed.
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15
Variation F -- For standard fat rice, saute ground meat, sausage, or small diced chicken with the onion. Usually, I drain off the extra fat because there's no reason to go overboard on the namesake. Season as desired and proceed as directed. Add in 2 cups of pre-cooked vegetable mix prior to fluffing and serving.
